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| Thanks Aaron for the photo! |
Best Lemon Bundt Cake
2 1/4 cups all-purpose flour2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
2 Tbsp of lemon zest
1 1/4 cups whole milk
10 tablespoons butter, cubed
Preheat oven to 350°F.
Grease and flour a bundt pan *This is an important step because bundt cakes tend to stick in their pans.
Combine flour, baking powder and salt in a small bowl and set aside
Beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy.
Add vanilla and lemon zest and beat in.
Gradually add the dry ingredients and beat at low speed until smooth, scraping bowl as needed.
In a small saucepan, heat milk and butter just until butter is melted (don't let boil). With mixer running, gradually add milk mixture to batter; beating just until combined and scraping bowl as needed.
Bake at 350° for 28 to 35 minutes- until top springs back when pressed and a toothpick inserted near the center comes out clean
Remove from oven, place on a wire rack and allow to cool for 5 minutes or until the cake starts to pull away from side of pan. With a knife gently release the cake from the sides of the pan and turn cake out onto cake platter.
After the cake has cooled slightly, drizzle on glaze
Grease and flour a bundt pan *This is an important step because bundt cakes tend to stick in their pans.
Combine flour, baking powder and salt in a small bowl and set aside
Beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy.
Add vanilla and lemon zest and beat in.
Gradually add the dry ingredients and beat at low speed until smooth, scraping bowl as needed.
In a small saucepan, heat milk and butter just until butter is melted (don't let boil). With mixer running, gradually add milk mixture to batter; beating just until combined and scraping bowl as needed.
Bake at 350° for 28 to 35 minutes- until top springs back when pressed and a toothpick inserted near the center comes out clean
Remove from oven, place on a wire rack and allow to cool for 5 minutes or until the cake starts to pull away from side of pan. With a knife gently release the cake from the sides of the pan and turn cake out onto cake platter.
After the cake has cooled slightly, drizzle on glaze
Glaze:
Stir till smooth- 2-3 T. fresh lemon juice, 2 t. lemon zest, 11/2 c. powdered sugar
After the cake has completely cooled. pipe on lemon cream cheese frosting. I have not figured out how to make this look pretty yet but I am working on it! The lemon cream cheese frosting really makes it all come together.
4 oz. cream cheese
4 T. butter
3 c. powdered sugar
2-3 t. fresh lemon juice
heavy whipping cream for desired consistency..about 2 T.
4 T. butter
3 c. powdered sugar
2-3 t. fresh lemon juice
heavy whipping cream for desired consistency..about 2 T.
Serve with fresh berries.
*Cake is adapted from AmyKayskitchen. Sounds like she should be related!
